Propylene glycol alginate (PGA) is produced by the partial esterification of alginic acid with propylene oxide. Unlike sodium alginate, PGA remains functional in acidic conditions and does not gel in the presence of calcium ions. This makes it uniquely suited for acidic food systems.
It is an excellent emulsifier and foam stabilizer due to its surface-active properties, which are uncommon among polysaccharides. PGA is widely used in the beverage industry to stabilize foam in beer and to emulsify flavor oils in soft drinks and juice beverages. It also provides smooth texture and body in salad dressings, sauces, and dairy products across a wide pH range.
